| Effect of different drying methods on moisture ratio and rehydration of pumpkin slices L Seremet, E Botez, OV Nistor, DG Andronoiu, GD Mocanu Food chemistry 195, 104-109, 2016 | 199 | 2016 |
| Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra) OV Nistor, L Seremet, DG Andronoiu, L Rudi, E Botez Food Chemistry 236, 59-67, 2017 | 100 | 2017 |
| Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products FM Ursache, DG Andronoiu, IO Ghinea, V Barbu, E Ioniță, M Cotârleț, ... Journal of Food Engineering 219, 16-24, 2018 | 77 | 2018 |
| Influence of Spirulina platensis biomass over some starter culture of lactic bacteria G Mocanu, E Botez, OV Nistor, DG Andronoiu, G Vlăsceanu Journal of Agroalimentary Processes and Technologies 19 (4), 474-479, 2013 | 47 | 2013 |
| Development of several hybrid drying methods used to obtain red beetroot powder L Seremet, OV Nistor, DG Andronoiu, GD Mocanu, VV Barbu, A Maidan, ... Food chemistry 310, 125637, 2020 | 41 | 2020 |
| Beetroot by-product as a functional ingredient for obtaining value-added mayonnaise S Lazăr, OE Constantin, G Horincar, DG Andronoiu, N Stănciuc, ... Processes 10 (2), 227, 2022 | 32 | 2022 |
| Improvement of quality properties and shelf life stability of new formulated muffins based on black rice C Croitoru, C Mureșan, M Turturică, N Stănciuc, DG Andronoiu, ... Molecules 23 (11), 3047, 2018 | 28 | 2018 |
| Three types of beetroot products enriched with lactic acid bacteria V Barbu, M Cotârleț, CA Bolea, A Cantaragiu, DG Andronoiu, GE Bahrim, ... Foods 9 (6), 786, 2020 | 26 | 2020 |
| Attempts for developing novel sugar-based and sugar-free sea buckthorn marmalades OV Nistor, CA Bolea, DG Andronoiu, M Cotârleț, N Stănciuc Molecules 26 (11), 3073, 2021 | 24 | 2021 |
| Meat product reformulation: Nutritional benefits and effects on human health E Botez, OV Nistor, DG Andronoiu, GD Mocanu, IO Ghinea Functional food-Improve health through adequate food, 167-184, 2017 | 24 | 2017 |
| Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel G Horincar, E Enachi, V Barbu, DG Andronoiu, G Râpeanu, N Stănciuc, ... Antioxidants 9 (4), 351, 2020 | 23 | 2020 |
| Ripening process of Cascaval cheese: compositional and textural aspects DG Andronoiu, E Botez, OV Nistor, GD Mocanu Journal of food science and technology 52, 5278-5284, 2015 | 22 | 2015 |
| Research studies on cheese brine ripening R Gabriela, M Dănuț, U Mădălina, A Doina Innovative Romanian Food Biotechnology, 30-39, 2008 | 20 | 2008 |
| Microencapsulation of red grape juice by freeze drying and application in jelly formulation L Mihalcea, V Barbu, E Enachi, DG Andronoiu, G Râpeanu, M Stoica, ... Food Technology and Biotechnology 58 (1), 20-28, 2020 | 19 | 2020 |
| Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality OV Nistor, N Stãnciuc, DG Andronoiu, GD Mocanu, E Botez Food Science and Biotechnology 24, 51-59, 2015 | 17 | 2015 |
| Research concerning the production of a probiotic dairy product with added medicinal plant extracts GD Mocanu, G Rotaru, E Botez, A Vasile, L Gîtin, D Andronoiu, O Nistor The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2009 | 17 | 2009 |
| Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers F Stoica, NN Condurache, I Aprodu, DG Andronoiu, E Enachi, N Stănciuc, ... Food Chemistry: X 15, 100374, 2022 | 16 | 2022 |
| Sensory evaluation and rheological behavior of probiotic dairy products with Rosa canina L. and Glycyrriza glabra L. extracts M Gabriel-Dănuț, R Gabriela, B Elisabeta, G Liliana, A Doina-Georgeta, ... Innovative Romanian Food Biotechnology, 32-39, 2009 | 16 | 2009 |
| Ohmic heating process characterizations during apple puree processing OV Nistor, E Botez, E Luca, GD Mocanu, DG Andronoiu, M Timofti Journal of Agroalimentary Processes and Technologies 19 (2), 228-236, 2013 | 13 | 2013 |
| Horincar (Parfene) G, Râpeanu G (2018) Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice C Croitoru, C Mureșan, M Turturică, N Stănciuc, D Andronoiu, ... Molecules 23 (11), 3047-3061, 0 | 12 | |
